I got the inspiration for this recipe while on a recent trip to Michigan (Traverse City, MI is the cherry capital of the US), where I saw cherries being used in all kinds of sweet and savoury sauces, salsas and chutneys.
You can use this dish as a salsa or, like I did, as a stuffing for chicken, quail, pheasant or any game bird. Cherry’s pair fantastic with strong, dark beer; even in the middle of summer, don’t be afraid to pull a barrel aged stout or Belgian quad out of the cellar to compliment this dish.
- Fresh red cherries
- Fresh thyme
- Olive oil
- White wine vinegar
- Pit the cherries and slice them roughly. Remember, there’s beauty in asymmetry!
- Slice shallots and garlic
- Apply generous amount of fresh thyme leaves and olive oil
- Combine ingredients and finish with a pinch of salt and just a few drops of white wine vinegar
- Allow to marinate room temperature for 15 minutes before use
Beer Pairing: Trappistes Rochefort 8
There’s nothing more delicious — and simple! — than shrimp on the BBQ. Traditional Portuguese-style calls for shrimp with the heads on. While it might be intimidating, the heads preserve a fantastic amount of flavor and add to the presentation of the dish.
- 13/15 shrimp, shell on, preferably with the heads on.
- Portuguese Malagueta (pimento paste)
- Sambal Oelek (Indonesian hot sauce)
- Olive oil
- White wine
- Fresh cilantro or parsley, roughly chopped
- Combine Malagueta, Sambal Oelek, olive oil and white wine in a stainless steel bowl. Reserve half the sauce to the side.
- Toss the thawed shrimp with the other half of the sauce and allow to sit for a 10 minutes at room temperature.
- Bring grill to med-high heat and throw shrimp onto the grill. In case of flame-ups, keep an open beer handy!
- Seafood cooks very quickly on the grill. You’ll only need a couple minutes per side. Once the shell changes color and the tails start to burn, pull the shrimp off into a clean bowl
- Toss with the remaining sauce
- Finish with the chopped cilantro or parsely
- Crack open a crisp lager and mangia!
Beer Pairing: Singha Lager or GLB’s Blonde Lager